Turkey Cutlet Sandwich with Guacamole and Salsa Recipe | Yummly

Turkey Cutlet Sandwich with Guacamole and Salsa

RECIPESPLUS
13Ingredients
23Minutes

Ingredients

US|METRIC
  • 8 ounces turkey cutlets
  • 1 egg (lightly beaten)
  • 1 cup panko Japanese breadcrumbs
  • 1 avocado (peeled and pitted)
  • 2 teaspoons chopped fresh chives (finely)
  • 4 teaspoons lime juice
  • 7 ounces cherry tomatoes
  • 1 tablespoon finely chopped onion
  • 1 teaspoon red chili pepper (finely chopped)
  • 1/4 cup chopped cilantro
  • 1/2 cup light olive oil
  • 5 ounces arugula leaves
  • 2 sourdough (whole wheat or rye rolls, halved)
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    Directions

    1. Season turkey cutlets with salt and pepper. Dip each piece into the egg and then press into the panko crumbs to coat. Refrigerate 15 mins.
    2. Meanwhile, for the guacamole, place the avocado, chives and 2 tsp of the lime juice in a bowl and mash with a fork. Season with salt and pepper.
    3. For the salsa, squeeze the tomatoes over the sink to discard the seeds and juice. Coarsely chop the tomatoes and place into a bowl with the onion, chili pepper, cilantro and remaining 2 tsp lime juice. Stir to combine and season with salt and pepper.
    4. Heat the oil in a large skillet on high heat. Fry the turkey pieces for 1-2 mins on each side, until golden and cooked through. Drain well on paper towels.
    5. Layer the arugula, turkey, salsa and guacamole in the rolls.
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